Latino Recipes/So Much Together

[vc_row][vc_column][vc_column_text css=".vc_custom_1725661681522{margin-bottom: 0px !important;}"]June 8, 2024, the High Desert Food & Farm Alliance had the pleasure of co-hosting a community event called So Much Together / Tantos Juntos, with the Latino Community Association and Oregon Humanities. This was HDFFA’s first-ever all-Spanish event, a milestone we were thrilled to achieve!We gathered the Jefferson County community in Madras to enjoy a vibrant meal and engage in meaningful discussion about local food access. Attendees had the opportunity to meet Agustin Olea from Four Acre Farm and take home a free bag of fresh produce, enhancing their connection to local agriculture.The highlight of the event was the collection of personally meaningful recipes from participants. These recipes are being compiled into a bilingual cookbook, which will be distributed to the community in the coming months. These recipes not only celebrate a diverse culinary heritage but also weave together the rich stories of the Jefferson County community.We are excited to share a couple of these recipes with you below. Disfruta! (Enjoy!)[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=".vc_custom_1725661994040{margin-bottom: 0px !important;}"]

Pozole rojo / Red pozole

• 5 libras de carne de hombrillo de puerco / 5 pounds of pork shoulder meat
• ½ pound of pork legs / ½ libra de paticas de puerco
• 1 Lata de maíz Juanitas / 1 can of Juanita's hominy
• 1 Cebolla / 1 onion
• 1 Ajo / 1 Garlic
• 1 Consomé en polvo / Chicken bouillon
• 3 hojas de albahaca / 3 basil leaves
• Chiles Guajillos / Guajillo Chiles

1. Cocinar la carne en agua con sal. Cuando hierva retirar la espuma.
2. Agregar la cebolla, los ajos, la albahaca y el maíz, tapar y dejar hervir.
3. Aparte preparar la salsa cortando los chiles guajillos y quitándoles las semillas, luego se agregan al caldo para ablandarlos.
4. A los pocos minutos se sacan los chiles y licuarlos con 1 cebolla, 1 taza del caldo solo, un ajo, comino, y consomé de pollo en polvo.
5. En un sartén agregar la salsa de la licuadora y dejar hasta que hierva a fuego medio.
6. Cuando la carne esté suave, agregar la salsa al caldo con carne y mezclar.
7. Se deja hervir por 30 minutos hasta que el maíz esté suave.
8. Se sirve con cilantro, col, jugo de limón, rábanos, salsa y cebolla picada acompañado con tostadas de tortillas de maíz.

1. Cook the meat in salted water. When it boils, remove the foam.
2. Add the onion, garlic, basil and hominy, cover and let it boil.
3. Separately prepare the sauce by cutting the guajillo chiles and removing the seeds, then add them to the broth to soften them.
4. After a few minutes, take out the chiles and blend them with 1 onion, 1 cup of the broth, garlic, cumin, and chicken bouillon.
5. In a pan, add the sauce from the blender and let it boil over medium heat.
6. When the meat is soft, add the sauce to the broth with meat and mix.
7. Let it boil for 30 minutes until the hominy is soft.
8. Serve with cilantro, cabbage, lemon juice, radishes, salsa and chopped onion. Accompany with toasted corn tortillas.

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Frijoles paisas colombianos / Colombian Paisa’s Beans

• ½ libra de frijoles pinto / ½ pound pinto beans
• 1 zanahoria / 1 carrot
• 2 dientes de ajo / 2 cloves of garlic
• 1 manojo de cilantro / 1 bunch of cilantro
• 1 cebolla picada / 1 chopped onion
• 1 tomate rojo / 1 red tomato
• Caldo de pollo en polvo y sal al gusto / Chicken bouillon and salt to taste

1. Poner a remojar los frijoles 4 horas antes en agua fría que los cubra sin cocinar. 
2. Sofreír ½  cebolla, 1 ajo y el tomate con polvo de callo en polvo hasta que esté integrado. 
3. Colar los frijoles.
4. En una olla cocinar los frijoles con agua suficiente que los cubra con ½ cebolla, 1 ajo y la zanahoria entera. 
5. Cuando estén blandos los frijoles, sacar la zanahoria y licuarla con el ajo y una taza del caldo de frijoles. 
6. Agregar este licuado a los frijoles y añadir el manojo de cilantro, el sofrito del tomate y cebolla, el polvo del caldo de pollo y sal, revolver y dejar hervir. 
7. Servir con frijoles y arroz. Disfrutar!

1. Soak the beans 4 hours beforehand in cold water and cover them without cooking. 
2. Sauté 1 ⁄ 2  of the onion, 1 garlic clove and tomato with the chicken powder until combined. 
3. Strain the beans.
4. In a pot, cook the beans with enough water to cover them. Add in ½ onion, 1 garlic clove and the whole carrot. 
5. When the beans are soft, take out the carrot and blend it in a blender with the garlic and a cup of the bean broth. 
6. Add this blended mix back in with the beans. Add the bunch of cilantro, the tomato and onion sauce, the chicken broth powder and salt, stir and let it boil. 
7. Serve with avocado and rice. Enjoy!

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